Comparative study of four extraction methods of fructans (agavins) from Agave durangensis: Heat treatment, ultrasound, microwave and simultaneous ultrasound-microwave.

Agavins (fructans from the agave plant) are used for their technological and prebiotic properties in developing functional foods. In this study, four extraction methods were evaluated: ultrasound (U), microwave (M), simultaneous ultrasound-microwave (UM), and heat treatment (HT). Isomers with a degree of polymerization (DP) > 10, as well as a significant concentration of fructooligosaccharides (FOS) were identified. The yield obtained by UM (72%) was similar to the other methods; however, the extraction time was shorter (5 min). In U, M, and HT the yields were 86, 76, and 85% in 35, 30, and 180 min, respectively. In addition, FTIR spectra showed evidence of regions corresponding to fatty acids and carbohydrates. Therefore, using UM to obtain agavins is a more ecological and faster process.

Synbiotics: a technological approach in food applications.

The purpose of the present review is to explore the research about synbiotic food diversity, as well as the probiotics and prebiotics concentration used there in, and the different tests that this type of food is subjected to. The interaction probiotic-prebiotic-food is complex. The role of probiotics is clear, but the role of prebiotics is variable, as they are used for different purposes. The required doses in order to exert beneficial effects upon consumer health are adequate for probiotics, but not for prebiotics. The food processes affect in different ways the probiotics growth. It is essential to carry out more studies with protection technologies for probiotics, on the other hand, it is needed to assess if probiotics survival is because of the food matrix or because of the prebiotic with further experimentation.